CHAKALAKA MUFFINS
3 koppies meel
2 teelepels bakpoeier
5 ml knoffel en kruie mengsel van die Tannie (Paarman)
1 ekstra groot eier
100 ml sonneblom olie
200 ml water
1 blik Chakalaka
1 koppie gerasperde kaas – jou keuse ‘mild of sterk’

Oond 180°C.
Smeer muffin panne.
Meng die bestanddele behalwe kaas en chakalaka.
Skep 1 eetlepel van mengsel in elke holte van die gesmeerde muffin panne.
Skep dan 1 eetlepel vol chakalaka.
Kaas bo-oor, bak tot kaas gesmelt is.
Foto en resep: Martie Fourie Moolman

SANDRA SE 5 BESTANDDELE MUFFINS
Die wat my ken, weet ons is nou baie besig met Valentine produksie. Maar toe die 5 bestanddele uitdaging bekend gemaak is, het ek dadelik my kits produkte nader getrek en ge-oefen. So vandag plaas ek ‘n tjoef tjaf resep (met respek aan al die kranige baksters in die groep) … maar dit is 5 bestanddele so dit tel 😂😂

1 pakkie Bran Muffin Mix
Voeg by:
1 eier
1½ koppie melk
½ koppie olie
Maak 4 piesang fyn en meng met beslag.

Skep in gesmeerde muffin pan en bak vir 20 min by 180°C.
Beslag maak 18 gewone groote muffins of 40 mini muffins.
Foto en resep: Sandra O’Connell

KAASPOFFERTJIES MET MAAS
Sif saam:
1 koppie koekmeel
12 ml bakpoeier
2 ml sout
knippie rooipeper
Voeg by en meng saam:
1 koppie gerasperde cheddar kaas

Klits saam:
1 eier
1 koppie maas of melk
Meng met die meelmengsel tot ‘n slap deeg. Skep in gesmeerde muffin pan. Bak op middelste rak vir 20 minute by 200°C.
Foto en resep:  Hannes Smith

JOHANNA SE PIESANGBROOD MUFFINS
125 g margarine
1 ½ koppies suiker
3 eiers
1 teelepel vanielje geursel
1 koppie piesang pulp
2 koppies koekmeel
2 teelepels bakpoeier
¼ teelepel koeksoda
¼ teelepel sout
2 eetlepels melk

Klits margarine en suiker tot mooi lig van kleur.
Gooi eiers een vir een by en klop goed na elke een.
Voeg vanielje geursel by en vou piesang pulp in.
Voeg droë bestanddele om die beurt met melk by.
Bak by 180 grade C vir +- 1 uur.
Jy kan ½ koppie fyngekapte neute ook byvoeg as jy wil.
Nota: het vandag piesangbrood gebak van my piesangbrood muffan resep en dit was ongelooflik lekker
Foto: Johanna Zwiegelaar

Foto: Kokkedoor Tessie Els Kemp
Die HEERLIKSTE KLAM PIESANGBROOD resep. Ek bak die resep al vir jare en sal nooit ‘n ander resep bak nie.

MURGPAMPOENTJIE MUFFINS
1 koppie bruismeel
½ koppie olie
1 teelepel sout
5 eiers
1 houer murgpampoentjies, gerasper (300 g)
1 ui, fyn gesny
1 blik roomsoort mielies
1 koppie Cheddar kaas

Braai ui in bietjie olie, voeg murgpampoentjie by en meng res van die bestanddele by.
Skep in voorbereide muffinpannetjie.
Bak 45 min by 180°C.
Foto en resep: Andri du Toit

COURGETTE MUFFINS WITH LEMON
Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don’t go together well. The argument that they add caster sugar to the courgette pancakes didn’t convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, becaus…e they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.
If I didn’t know they had courgette in them, I would never believe it. Try it, because it is worth it.
Ingredients (for 12 muffins)

Muffins:
200 g of flour
a pinch of salt
half a teaspoon of baking soda
half a teaspoon of baking powder
150 g of sugar
peel from one lemon
a tablespoon of lemon juice
2 eggs
150 ml of oil
a teaspoon of vanilla essence
a teaspoon of lemon essence
210 g of grated courgette

Icing:
3 tablespoons of milk
10 tablespoons of caster sugar
1 teaspoon of lemon essence
Heat the oven up to 170°C. Put some paper muffin moulds into the “dimples” of a baking pan for muffins.
Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don’t squeeze and don’t pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes.
Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.
Enjoy your meal!
Photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

PIESANG MUFFINS MET KLEURSEL
Ek het ‘n lekker muffin resep wat jy kan gebruik met jou oor ryp piesangs. Ek het begin rondspeel met idees en die resep mee opgekom
6 oor ryp piesangs
½ koppie suiker
1½ koppies koekmeel
1 teelepel vanilla ekstrak
2 teelepels bakpoeier
½ teelepel sout
3 ekstra groot eiers
Opsioneel:
1 teelepel geel voedsel kleursel (laat dit net mooier lyk)
Maak piesangs goed fyn en meng eiers, suiker en vanilla daarby tot goed gemeng.
Sif meel en bakpoeier saam en gooi by piesang mengsel en gooi sout by.
Klits alles goed by mekaar. As mengsel te styf is kan bietjie water by kom maar dit is ‘n redelik dik mengsel.
Smeer of spuit ‘n medium grote muffin pan en skep elke holtetjie so ¾ met beslag.
Bak vir so 20 minute in ‘n vooraf verhitte oond teen 180 ºC.
Kan 12 tot 18 muffins maak.
Nota:
Hou maar net goed dop dat dit nie brand nie, bak tye kan bietjie verskil.
Foto en resep:  Schalk Nel

CREAM CHEESE FILLED CARROT MUFFINS
2 ½ cups cake flour
½ cup sugar
¼ cup light brown sugar, firmly packed
½ teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoon cinnamon
¾ teaspoon ground ginger
¾ teaspoon salt
2 large eggs
¾ cup water
80 ml vegetable oil
1 cup grated carrots
Cream cheese filling
1 tub cream cheese
¼ cup sugar
½ teaspoon vanilla
Streusel topping:
1 cup cake flour
177 ml  sugar
½ cup butter, melted
1 teaspoon cinnamon

Preheat oven 175 ºC.
Line standard cupcake pan with paper liners.
To make streusel topping:
Stir the flour, sugar, cinnamon and salt, add melted butter and stir with fork until crumbly set aside.
To make filling:
Beat the cream cheese, vanilla and sugar until smooth set aside.
To make the muffin:
In large bowl whisk the together the dry ingredients listed for muffins.
In small bowl whisk together eggs, water and oil.
Stir the egg mixture into dry ingredients, then fold in the grated carrots and stir well to combine. (I added 100 g mixed nuts and seeds).
Drop 1½ tablespoons of batter into each cup, then 1 heaped tablespoon filling, then cover with carrot batter to ¾ full. Top with the streusel.
Complete until all batter is used. Bake for 20min or until your cake needle comes out clean. (I made extra filling for the top)
Recipe posted by Angela De Roubaix
Photo:  Angela De Roubaix

CARROT MUFFINS
125 g margarine
125 ml sugar
2 eggs
375 ml grated finely grated carrots
125 ml raisins
250 ml milk
2 ml vanilla essence
250 ml cake flour
250 ml Nutty Wheat
20 ml baking powder
2 ml salt 2 ml allspice
5 ml ground cinnamon
Beat margarine and sugar together.
Add eggs, beat until mixture is light and fluffy.
Stir in carrots, raisins, milk and essence until thoroughly mixed.
Add to sifted dry ingredients and until flour is moistened; batter should still be lumpy.
Spoon into greased muffin tins, filling each about two-thirds full. Bake in preheated oven at 200oC for 20-25 minutes.
Makes 18
Fotos: Petré van Jaarsveld

BLUEBERRY MUFFINS
125 ml nutty wheat
250 ml cake flour
15 ml baking powder
200 ml castor sugar
3 ml salt
1 egg
125 ml milk
100 ml oil
425 g can blueberries, well drained
Sift dry ingredients together and add bran left behind in sieve.
Whisk egg, milk and oil together and mix into dry ingredients.
Mix until flour is moistened; batter should still be lumpy.
Add blueberries, being careful not to over mix.
Spoon into greasedmuffin tins, fillinng two-thirds full.
Bake in a preheated oven at 200oC for 15-20 minutes, unti golden brown.
Makes 12
Fotos: Petré van Jaarsveld